Basil & Mint Plant-Based Pesto- a summer time favorite that can be enjoyed year around.
The heat of Summer is in full effect on the east coast and if your not too keen on warming the oven at the moment, this Basil & Mint Plant-Based Pesto has you covered.
Pesto is traditionally made with lots of basil. Parmesan cheese, pine nuts, garlic and olive oil. All well and good but I wanted to do you one better and create a completely plant-based pesto recipe which just means this recipe is pesto without the cheese yet still the delicious ‘cheesy’ flavor. Plus some refreshing mint leaves thanks to the massive amounts of spearmint bushels the garden has been gifting. Pesto was never something I was partial to growing up but it has become a savior over the year that I’ve grown to love for a couple reasons 1) it taste amazing especially with the mint 2) it requires no skill to make and comes together in under 10 minutes 3) it is so satisfying.
Hold the cheese.
Some have no issues with digesting cow’s milk but for those with intolerances, allergy or sensitivities eating cheese, milk or butter can result in unpleasant reactions. Especially as we age our ability to digest dairy may become more difficult, ultimately it is inflammatory for most. This Mint Basil Pesto is gentle on digestion with a substitute for the parmesan cheese called nutritional yeast.
What is nutritional yeast?
Nutritional yeast is a deactivated yeast, fermented from molasses- derived from sugarcane or beets, its is high in B vitamins, protein and also contains fiber, selenium and potassium.Nutritional yeast is very popular in plant- based eating especially for vegan and vegetarians it gives food a cheesy flavor sans the dairy.
How to Enjoy Mint & Basil Pesto
A full blown love affair for sure.
- Brush onto fresh or roasted veggies
- Dollop into a green salad
- Stir into pasta with roasted vegetables
- Spread onto toast and eggs
How to Store
Keep in refrigerator for 4-5 days or store in airtight container in freezer for 1 month so it is ready when you need it in a pinch.
Let Me Hear It
How do you feel about trying this plant-based pesto? If you make it let me see would love to see your creations share with me on Instagram @sidebarnutrition with #sidebarnutrition. Thanks for reading and remember to leave a comment in the section below.
With gratitude,
Jamie
- 2 cups basil leaves
- 1 cup mint leaves
- ½ cup walnuts
- ½ cup olive oil
- ¼ cup nutritional yeast
- 2 garlic cloves
- Crushed black pepper
- Pinch of sea salt
- In high speed blender add all ingredients, scraping down sides as needed. Blend until smooth and incorporated.
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